4.29.2012

A Golden Ring

{ golden vanilla flan pudding }


Bringing back the flavour our childwood, this golden flan - with its tender melt-in-your-mouth texture, topped with homemade caramel sauce and infused with real vanilla - is far from falling into the dull or outdated, plus is a dessert that mostly everybody will love.

4.28.2012

This time it was a gift...

{ chocolate hazelnut cakey brownies }


For their cakey yet moist texture, these brownies are really easy to cut down to squares leaving clean edges, and not sticky, which makes them perfect for packing and gifting! You can load them hazelnuts and chocolate chunks to taste - sometimes, the more, the better!

4.21.2012

New Decor

{ easy ricotta on toast petit-fours }



These appetizers are perfect to entertain unexpected guests while the main course is being prepared. Using a couple of ingredients that you already have at hand - you can substitute ricotta for any fresh or cream cheese you have, and you can select the topping ingredients according to what you have in your fridge - they take two minutes to whip up and can even be assembled with the help of kids.


4.20.2012

Coffee & Milk

{ cafe latte cake }


This cake makes the perfect mid-afternoon snack to go with a cup of tea... or coffee - since you're already preparing it for baking! It's simple, easy and comforting.


4.15.2012

The perfect pie

{ appleberry pie }


The crust and filling doughs were adapted from Popina's cookbook. The best part about them is how they fuse together in terms of flavour, yet keep their own character: the crust is perfectly crispy and the filling is moist and tender. Pear and blueberry pair perfectly, but one can create infinite combinations of fruit to top this pie with.

4.10.2012

I've been having a sweet tooth week!


I leave you with... a piece of cake!

Easter Sunday

{ almond chila conventual cake }


Chila (fig-leaf squash) is a very important ingredient in many conventual dessert recipes that are traditional in Portugal. These recipes had their origins in the middle age, by the hands of the nuns, and are mostly loaded with sugar and egg yolks. Desserts like this Chila Cake usually feature in all religious holidays, particularly at Easter Sunday lunch table.